Finding the right fillet knife for your needs may seem quite challenging as there are a lot of options on the internet. Are you looking for a fillet knife? Then check out our review on the Rapala Fish ‘N Fillet Knife and find out if it’s the one you’re looking for.
A fillet is a piece of meat, chicken, or fish that’s been cleaned, deboned, and skinned for easy prepping of various dishes, such as fish and chips, filet mignon, and steaks. Fillets are prepared by isolating the meat from its bones and skin with the use of a specially crafted knife—the fillet knife.
A fillet knife is long, flexible, and can cut through the meat and the bones easily. It separates the skin from the meat so thinly using a special blade with slender ends. This makes it easier to cut the meat consistently even, especially when it’s almost glued to the bones. The narrow end of the blade secures that the skin is carefully removed without losing any meat. Typically, the knife is around 6 to 11 inches long, which lets you fillet much easier. The Rapala fishing knife, meanwhile, is 4 inches long.
The Rapala Fish 'N Fillet knife is mainly used for filleting and deboning fish, but it can serve other purposes like removing the skin from chicken and beef before filleting. Regardless if you’re a hobbyist, house partner, or culinary professional, owning a diverse set of knives is always a good idea.
There are different options for fillet knives that you could choose from. If you see a knife that’s around 6 to 11 inches long, that means it may be used for cutting and slicing common types of fish or meat. But if you plan on cutting bigger fish, then you need a standard fillet knife that uses a blade of either 4, 6, 7.5, or 9 inches long.
The Rapala Fish ‘N Fillet Knife is about 4 inches long, which is great for filleting small fish. A knife that’s 6 inches long is good for cutting panfish (e.g. perch, crappie, bluegills). You need a knife with a 7.5-inch blade for trout or bass, while the 9-inch blade works best for bigger fish like salmon or pike.
Before purchasing that knife you see on your cart, make sure that you know the components that will give you the best fillets. Here are some of the things you may want to factor in.
In choosing a fillet knife, pick a knife with a stainless steel blade as it’s highly resistant to corrosion, a natural process stemming from frequent exposure to water. Stainless steel is also the most widely used material for such application.
Fillet knives need flexible blades because of their function—and this is determined by the thickness of the blade. Naturally, if the blade is thick, the length of time spent on filleting will be longer. Cutting smaller fish will require a flexible blade since there are tighter angles. Make no mistake; the Rapala 4-inch fillet knife offers a lot of flexibility, which is perfect for small fish.
Thinking about the knife handle is a must since it will help you with the cutting process. A handle that provides comfort and a firm grip helps you cut and prevent any accidents in the kitchen. You can choose from either wood, rubber, or plastic for your knife handle.
Wood offers a good grip and most people think of it as the most attractive of all the handles. However, it’s a high-maintenance material that requires more effort to clean. It is susceptible to water and may crack if exposed for long periods. If not cleaned thoroughly, it harbors bacteria and foul odor that you don’t want anywhere near your cooking.
Plastic handles are easier to maintain than wood handles. It does not absorb microorganisms but may be slippery and would eventually break. Though lighter than most materials, it may cause some imbalance when you use it.
Composite, made from laminated wood combined with plastic resin, is regarded by a lot of culinary professionals as the best choice. This material makes for easy cleaning, is as sanitary as plastic handles, and has an aesthetic appeal like its wooden counterparts.
When buying knives, some come with a knife sharpener to ensure the accuracy and precision of your cut. Keep in mind that a dull blade could damage the knife. It’s highly encouraged to hone the blade every 2-4 uses and have it professionally sharpened every 1-2 years.
If you’re going on a fishing trip, you need a handy set of knives to help you prepare the fish for cooking. Picking up the Rapala fillet knife is a wise decision.
Its flexible and full-tang blade made of European stainless steel gives a whole new feeling to filleting fish. Its ultra-sharp edge is safely attached to a birch handle. There is no need to worry about meeting accidents since the sheath is protected by fine-tooled leather, which offers utmost safety.
The Rapala 4” Fish ‘N Fillet Knife is easy to sharpen, portable, and comes with two essential accessories: a leather sheath and a small single-stage sharpener which you can bring to the outdoors.
Its full tang built has a rigid spine that lets you maneuver easily on small fish such as rock bass, bluegill, and perch. Another notable thing you need to remember about the Rapala Fish ‘N Fillet Knife is that it costs around $20, an attractive price for such a handy tool.
Knives come in many forms and functions, and one of each is always a good investment, especially if you plan on cooking a wide variety of dishes. If we’re talking about good investments, it pays to know certain factors of what makes a knife great. Size, material, use—it’s always a good idea to think these things through before a purchase. Don’t compromise your safety by choosing a low-quality knife. Invest in a good knife and cook sumptuous meals with ease; do it with the Rapala Fish ‘N Fillet Knife!